What are the seasonings for braised prawns? Who knows?

The method of braised prawns in oil is 10 prawns. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup. Practice: 1. Wash the prawns, cut off the whiskers and legs, cut a small hole from the head of the prawn gun, take out the sandbag, then cut off the prawn's back and extract the sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick. Braised prawn dishes: Shandong cuisine main ingredients: 4-6 prawns, and auxiliary materials: onion, ginger, cooking wine, salt, monosodium glutamate, sugar and vinegar. Practice: Heat the bottom oil in the pot, stir-fry the processed prawns, add chopped green onion, Jiang Mo and cooking wine, add chicken soup, and add salt, monosodium glutamate, sugar and vinegar (one drop). When the juice is almost used up, take out the prawns, add sesame oil to the remaining juice, stir well and pour it on the prawns. Tips for eating: shrimp treatment-remove whiskers and legs, remove sandbags at the top of shrimp head, cut along shrimp ridge to tail, and take out sand line. Wine Bian Xiao: This kind of shrimp is light, and the original flavor of shrimp meat is well maintained. It is best to use Fen-flavor liquor for liquor, because the strong liquor will mask the shrimp flavor, and the high liquor is better, and the shrimp can better explain the fragrance of the liquor and has a strong sense of hierarchy. Don't think Erguotou is cheap, but it goes well with this shrimp. In addition, Tsingtao beer brewed by Laoshan mineral spring is also very suitable, refreshing and can extract the delicate and smooth shrimp meat. Ingredients for braised prawns: 500g prawns. Seasoning: onion, shredded ginger, cooking wine, monosodium glutamate, eggs, sesame oil, starch, salt, soy sauce, vinegar and cooked lard. Practice: (1) The head, legs and back sand lines of prawns are peeled, washed and cut into sections, salted first and then starched with water starch paste. (2) Mix the soy sauce, salt, monosodium glutamate, cooking wine, vinegar and fresh soup into a marinade. (3) Heat the pan and drain the oil. When smoking with open flame oil, put the shrimp in, fry until golden brown, and take out the oil control. (4) Add a little cooked lard to the pot, first add onion and shredded ginger, stir-fry until fragrant, then add shrimp, pour marinade, stir-fry evenly for a few times, and then pour sesame oil out of the pot. Features: Shrimp meat is tender and bright red. Braised prawns, also known as prawns, are tender, delicious and nutritious. Braised prawns in oil is a Shandong-style dish, with a bright red appearance, which is particularly imposing. Ingredients: 750g prawn. Seasoning: 2g of monosodium glutamate, 5g of salt, 20g of vinegar10g, 20g of cooking wine, 5g of shredded onion and ginger, 50g of broth150g and 50g of peanut oil. Practice: 1. Cut off the whiskers and claws of prawns, turn around the sandbags, remove the sand intestines from the back and wash them. 2. Set the wok on fire, add oil and heat it to 50%, add prawns and stir-fry. When it is golden, add shredded ginger, shredded onion, cooking wine, salt, sugar, vinegar, monosodium glutamate and broth, and stew for about 5 minutes. Features: bright color, fresh and tender shrimp meat, sweet and salty. Note: the heat of fried shrimp should be controlled well, not too fast, not too long, and not fried. Braised prawns in oil 1. Buy prawns. Step two. Wash the prawns and cut off the whiskers and feet. Step 3. Cut off the prawns' backs and remove the sand line (if the prawns are small, this step can be omitted). Step 4. Shred a lot of green onions and marinate them with prawns 10 minutes. Step 5. Add oil to the wok and stir fry, then add shredded green onions. Add prawns, a little sugar, salt and cooking wine until the onion is fragrant. Stir-fry step.7 until the prawns turn red, and stir-fry for 2 minutes. Take out the shrimp and stew it in oil. Ingredients: 750g prawn, a little green garlic. Seasoning cooked oil 100g, onion and ginger each 25g, sugar 75g, salt 2g, cooking wine 15g. Features: ruddy color, sweet and salty taste and delicious meat. Cooking: Other operations: (1) First, cut off the whiskers and heads of shrimps, remove sandbags, and chop each shrimp into 2 pieces. (2) Heat the cooked big oil on a frying spoon, and stir-fry the onion, ginger (beaten pine) and shrimp segments in the spoon. When the shrimp turns red and the meat turns stiff, cook the cooking wine, add chicken soup (appropriate amount), sugar, monosodium glutamate and salt, buckle it on the shrimp with a small plate, bake it on low heat for 5 minutes, turn the shrimp over and bake it for another 5 minutes until the juice becomes thick. Raw materials for braised prawns: fresh prawns 250g, cooked lard 50g, cooking wine 10ml, sugar, monosodium glutamate, salt, onion, ginger and green garlic. Methods: 1. Wash prawns with shells, cut off the prawn gun and calf, cut out a small mouth 1.5 cm long on the back of prawns with scissors, remove sausages from the back of prawns, pick out sandbags, and cut each prawn into two parts. Shred onion and ginger, and cut green garlic into sections. 2. Pour oil into a wok, heat it to 50% on medium heat, add onion and shredded ginger, stir-fry the shrimp head lightly, press the shrimp head with a spoon to make the shrimp brain oil overflow into red oil juice, then add the shrimp section, stir-fry until the shrimp is completely red, cook the cooking wine, add sugar, monosodium glutamate, salt and a little water, simmer the shrimp for 3 minutes on low heat, and then turn over. The name of braised prawns is Beijing cuisine, which belongs to braised prawns. Bright color, fresh and tender shrimp meat, sweet and sour and salty. Ingredients: 750g prawn, oil 100g, 25g shredded onion and ginger, 75g sugar, 2g cooking wine 15g salt, 5g rice vinegar, soup stock and monosodium glutamate. Wash shrimp's feet and sandbag glands during the production process (1). (2) Stir-fry the spoon with fire and oil until it is 50% hot. Add shrimp and fry until both sides are hard. Stir-fry the stir-fry spoon with blended oil, heat the onion and shredded ginger until fragrant, stir-fry the fried shrimp until the color turns red, add cooking wine, vinegar, broth, salt, sugar, monosodium glutamate and big oil to boil, stir-fry for about 3 minutes on low heat, collect juice on medium heat, take out the spoon and pour the remaining juice on the shrimp. Braised prawn menu category: Zhejiang cuisine menu making: raw materials: main ingredient prawn 10. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup. Production process: 1. Wash the prawns, cut off the whiskers and legs, cut a small hole from the head of the prawn gun, take out the sandbag, then cut off the prawn's back and extract the sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick. Braised prawns in oil Wash prawns with shells, cut off the prawn gun and calf, cut a 5-minute-long small mouth on the prawn back with scissors, remove sandbags from the prawn back, and cut each prawn into two parts. Shred onion and ginger, and cut green garlic into sections. Heat a wok, add oil, stir-fry the onion and ginger to 50% heat, then stir-fry the shrimp head lightly, press the shrimp head with a spoon to make the shrimp brain overflow into red oil juice, then add the shrimp section, stir-fry until the shrimp is completely red, cook cooking wine, add white sugar, monosodium glutamate, salt and a little water, simmer for 3 minutes with low fire, turn the shrimp over, and then. This dish is golden in color and delicious in shrimp. Three-flavor lantern shrimp materials: 10 bighorn shrimp (each weighs 60g), 250g medium shrimp, 8g pepper, 5g onion, 250g crude oil (actual dosage 150g), chopped green onion, tomato juice, emergency juice, ok juice, plate sugar (borneol sugar), white vinegar and crude oil. Heat the wok to 70% heat, fry the head, tail and body of shrimp until dry, pour into the colander, and pick up the head, tail and body of shrimp for later use. 2. Heat the hot oil around the hot pot, add salt and pepper (add minced garlic, minced pepper, chopped green onion, spiced powder, monosodium glutamate, salt, yellow rice wine, sesame oil and chopped green onion), quickly stir-fry until fragrant, add shrimp heads and tails, stir-fry until dry, and take out the pot. 3. Shell the shrimp, cut it from its back and divide it into two pieces. Bring to medium heat, add sweet and sour (mixed tomato juice, emergency juice, ok juice, plate sugar, white vinegar and a little salt), thicken with wet raw flour, that is, add shrimps, mix well, add tail oil and pour out. 4. Remove the intestinal sand from the shrimps, wash them, absorb the water with a clean towel, beat them evenly with a knife, beat them into jelly, add refined salt, monosodium glutamate, pepper and egg white, mix well, squeeze out 10 shrimp balls, stick bread crumbs evenly, fry them in an oil pan until golden brown, and take them out. 5. Set the plate: put the shrimp head in a circle toward the center of the plate with a white plate, and the shrimp body is symmetrical and oblate. Butt each shrimp head, then connect the shrimp tail, and put the fried shrimp balls into the circle of the shrimp body. Put the flowers carved from tomatoes in the center of the plate as a foil. Salt and pepper shrimp material: 500 grams of sea shrimp, appropriate amount of pepper: first remove the oil from the pot with strong fire, and after the oil is boiled, pull the cut sea shrimp to 70% maturity and remove the drops of oil. Add a small amount of oil, stir-fry pepper and salt to another oil pan, add shrimp, add wine and monosodium glutamate, and serve when cooked.